The BYU Sensory Lab provides services to food industry clients and allows students to have hands-on experience — beyond mashed potatoes — in food science. The BYU Sensory Lab first opened in 1986 and ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears. Sensory science is more ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Researchers and industry professionals from around the world joined a virtual event to share how sensory cues can alter perception and behavior toward food. The Arkansas Agricultural Experiment ...

The health benefits of dietary flavanols appear to come from their ability to trigger responses in the brain and the body’s stress systems. That slightly dry, tightening feeling some foods leave in ...

Riëtte de Kock is working to democratise sensory science in Africa, factoring in the food preferences and cultural traditions of the continent’s large and diverse population. Prof Riëtte de Kock At a ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Mouthfeel is the texture and sensation experienced when consuming food and beverages – from how it looks, tastes, sounds and feels in the mouth. Although mouthfeel plays a large role in the taste ...